Lamb Tagine with dried fruit

120 mins

2 tbspns of Spice Bazaar Baharat
2 tbspns of olive oil
1kg diced lamb
1 chopped onion
1 cup of chicken stock
3/4 cup dried apricots
½ cup raisins
couple of drops of orange blossom water
1/4 of a preserved lemon, rinsed, flesh removed and peel chopped (use only the peel)
1 cup thick creamy yoghurt
4 tbspns dry roasted pine nuts to serve
cous cous to serve

(1) Add olive oil to pan
(2) Add Spice Bazaar Baharat to pan & briefly fry.
(3) Add lamb pieces and stir well. (If you can - refrigerate for 3 hours to marinate)
(4) Place lamb mixture in a casserole dish or saucepan with a tight fitting lid.
(5) Stir through onion & stock.
(6) Cook in a 180C oven, or simmer slowly on stove top for 1 hour.
(7) Stir in apricots, raisins and orange blossom water then cook covered for a further 40 mins.
(8) Serve immediately over rice or cous cous with a dollop of yoghurt and a sprinkle of pine nuts..